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At our blogger brunch last weekend, Jacky gave me some of her sister Jody’s granola, so I decided to make a breakfast parfait. I sauteed 1 apple with a pinch of brown sugar and Pam, then tossed in some blackberries. Since I knew the fruit and granola were sweet, I made the right move and used plain Chobani – good to the last drop!

The granola was so good – thanks Jody!

Since I still had 21 miles to go in my 45 miles for March challenge, I knew I was going to do a bike ride and decided to do the bike ride that you follow the scene on the screen and have to stay ahead of the pace bike – It’s really challenging!

Sadly, when I got to the gym, I found this:

So on to Plan B! I did a random ride on the regular exercise bike, except this time I kept my RPMs between 90 and 100 no matter how steep the hill got – I actually got in an extra 1.5 miles in nearly the same amount of time as the day before! Only 11.5 miles to go – no probs!

Lunch was a cup of Tony’s steak fried rice, along with some steamed broccoli that I tossed in some sriracha. Delish!

Um, turns out I am not the biggest fan of broccoli stems!

I thawed out some chicken breasts and decided to make chicken marsala, but I decided to rewrite the recipe for two servings.

Chicken Marsala for Two

394 caloires, 17 fat, 913 sodium, 21 carbs, 2 fiber and 26 protein

Ingredients:

1/8 cup of all-purpose flour

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1 teaspoon Italian seasoning

1 teaspoon minced garlic

2, 4 oz. chicken breasts

1 tablespoon butter

1 tablespoon oli

1 cup sliced mushrooms

3/4 cup Marsala wine

1/4 cup heavy cream

optional lemon juice squeezed over the dish

Put the flour, salt, pepper, Italian seasoning on a shallow plate and mix well. Dip the chicken in the flour on both sides.

Heat butter and oil over medium heat. Cook both sides of the chicken, just until browned, then remove to a plate. Add the garlic and mushrooms, and cook for 2 minutes. Pour in the wine and deglaze the pan for a couple minutes, then return the chicken to the pan.

Cover with a skillet and cook for about 6-8 minutes, flipping half way through, depending on how thick your chicken is. Mine was skinny, so I only cooked mine 3 minutes a side. Remove from heat and stir in cream. Serve over pasta of your choice. FYI, the calories above do not include the pasta.

Okay, so here is what I hadn’t considered about my new “photography studio.” I set my board down by the back door, I took about four pictures, when all of a sudden, who should show up by the back door? Lyle the Squirrel!

Except I was too freaked out to take a picture of him, because he was literally about to walk in our back door – you’ve never seen anyone move so fast, while saving their dinner, before in your life!